All the flavor of a spring roll, deconstructed into a low-carb bowl.

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spring roll bowl

If there’s one thing I always get if it’s on the menu – it’s spring rolls. I love the combo of sweet and salty flavor, all the textures, and that crunch! However, they’re not the most WW-friendly thing out there, often deep fried and super oily. I decided to take that same flavor profile and turn it into a low-carb bowl option that’s WW friendly and easily modified to be paleo and keto as well. These Spring Roll Bowls are a great lunch or dinner option and are super easy to throw together, making them an absolute weeknight win. Enjoy!

Making Spring Roll Bowls

This recipe is so great because it’s so versatile and your spring roll bowl can easily be adjusted based on what you have available. No ground chicken? Swap it for turkey or pork. Don’t eat meat? Swap it for tofu. Pale/Keto? Skip the chili sauce and rice paper. And so on. You can really modify this based on what you have on hand.

To make it, you’ll need:

  • ground meat of choice
  • fresh garlic, ginger, green onion, red onion which will give your meat lots of flavor
  • some sesame oil to add a nutty flavor
  • rice vinegar and soy sauce (or coconut aminos) to flavor your veggies
  • slaw mix, which is your veggie base and makes up the volume of this dish
  • mayo of choice mixed with sriracha and some rice veingar to make a spicy mayo
  • sweet chili sauce for some sweetness
  • puffed rice paper which you’ll crumble on top for some crunch and to be the spring roll “shell” part of the dish

You’ll start by heating your oil, adding garlic, onion, and green onion. Once the onion is mostly cooked, add your meat, breaking it up as you cook it. Add in your ginger and cook the meat thoroughly. Add your veggies, your soy sauce/rice vinegar, and a dash of sriracha. Mix it all up and you’ve got an easy, delicious base.

Next, you’ll puff your rice paper. Heat some oil in a pan, add the rice paper, and it should puff up in a few seconds. Remove from heat, let cool, and crumble. Now it’s time to build your spring roll bowl. Mix up your spicy mayo and drizzle it on top. Finish with a drizzle of sweet chili sauce, crispy rice paper, and some chopped green onion. Enjoy! I eat this bowl hot when I make it fresh, and then enjoy it cold for lunch the next day. If you’re planning to save leftovers, just don’t add the sauce/topping until it’s time to eat.

spring roll bowl

Spring Roll Bowls

Jacklin Altman
All the flavor of a spring roll, deconstructed into a low-carb bowl.
5 from 4 votes
Course Main Course
Cuisine American, Asian
Servings 6 heaping cups
Calories 206 kcal


  • Mixing Bowl
  • Skillet


  • 1 Tsp sesame oil
  • cooking spray
  • 6 garlic cloves minced
  • 1/2 cup green onion chopped save some green part for topping
  • 1/2 red onion diced
  • 1 tbsp ginger fresh, grated
  • Salt and pepper
  • 1 lb ground chicken or ground turkey or ground pork
  • 20 oz veggie slaw 2 10 oz bags cole slaw mix
  • 1/4 cup coconut aminos or 3 tbsp soy sauce
  • 1 tbsp sriracha split
  • 2 tbsp rice vinegar
  • 3 rice paper pieces puffed by adding oil to a pan and putting them in for a few seconds so they puff up
  • 6 tsp sweet chili sauce
  • 2 tbsp light Mayo
  • 1 tsp sriracha
  • 1/2 tsp rice wine vinegar


  • Add cooking spray and sesame oil to a large skillet over medium heat, and once heated, add green onion, red onion, and garlic and saute for 3-4 min, until fragrant. Add ground meat and ginger and break up the pieces as it cooks.
  • When the meat is cooked through, add the veggie slaw, sriracha, coconut aminos, rice vinegar, and season with salt and pepper to taste. Stir together and saute for 5-7 minutes, until slaw has softened and cooked through.
  • In a small mixing bowl, combine mayo, sriracha, and rice vinegar to create spicy mayo.
  • Heat oil in a pan and add rice paper, removing quickly (it should puff up in a few seconds). Let cool and crush to make your crunchy topping. Omit if keto/paleo.
  • Serve base into bowls, top with a drizzle of spicy mayo, a drizzle of sweet chili sauce, crushed puffed rice paper, and chopped green onion. Enjoy!


The recipe makes 6 heaping cup servings that come in at 3 points each on WW (sauces included). Modify as needed if you change any ingredients, sauces, etc. Click here to add to WW app!


Calories: 206kcalCarbohydrates: 17gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 67mgSodium: 515mgPotassium: 732mgFiber: 0.3gSugar: 3gVitamin A: 387IUVitamin C: 91mgCalcium: 61mgIron: 2mg
Keyword weight watchers, WW, paleo, dinner, meal prep, keto, low carb, spring roll
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

6 thoughts on “Spring Roll Bowls”

  1. 5 stars
    Highly recommend these and they are perfect for meal prep! I threw them together so quickly and THAT SAUCE is bomb! Will definitely keep these on my meal prep rotation.

      1. 5 stars
        This was really tasty and filling! Loved the flavor from the ginger, sesame oil, and sriracha. I added red bell peppers and skipped the rice paper. One tweak I would make is seasoning with more salt and pepper when adding the ground turkey as I thought it could have used more flavor. Might serve over rice next time, too.

  2. 5 stars
    This was SO GOOD! I’ve made something similar a few times but Jacklin’s recipe makes it 10x better!! I doubled the recipe and used ground turkey and ground pork (1 lb of each) and it was so good. Will be making again and again!

5 from 4 votes (1 rating without comment)

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